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Pan-Roasted Grouper with Tomato and Butter Bean Salad

Ingredients

• 2 heads garlic
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• Kosher salt
• pepper freshly ground
• 3 tablespoons sherry vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon sorghum syrup see note; or molasses
• 1/4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon dill minced
• 2 teaspoons lemon zest finely grated
• 2 tablespoons lemon juice fresh
• Two 14-ounce cans butter beans drained and rinsed
• 12 ounces cherry tomatoes halved; 2 cups
• 1/2 cucumber- seeded and minced; peeled; 1/2 cup
• 1 shallot minced; large; 1⁄4 cup
• Kosher salt
• pepper freshly ground
• 1 tablespoon canola oil
• Four 5-ounce black or red grouper fillets with skin
• Kosher salt
• 2 tablespoons unsalted butter
• 2 sprigs thyme
• 1/2 lemon

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